Saturday, May 26, 2012

Italian Wedding Soup

Makes 8 servings.  If using a Slow-Cooker, 6 hours on Low.  On stove, Simmer about 1/2 hour.

1 egg, beaten
1 lb. 95% lean ground beef
1/2 cup finely chopped onion
3 Tablespoons Italian bread crumbs
3 Tablespoons grated Parmesan or Romano cheese (split)
2 Tablespoons finely chopped fresh parsley, or 1 Tablespoon dried (split)
3/4 teasp salt, or to taste
1/2 teasp. pepper
8 - 10 cups low sodium, low fat chicken broth
3 large carrots, peeled and sliced
1 small head of escarole (8 oz) washed, trimmed, and sliced into 1/2 inch strips
1 1/2 teaspoons of dried oregano
1 1/4 cup of acini di pepe pasta

Mix egg, beef, onion, crumbs, 1 Tbsp parmesan, 1 Tbsp parsley, 1/4 teasp each salt & pepper.  Form into 1 inch meatballs (I use a melon baller!) and place on a baking sheet.  Bake for about 10 minutes at 350 degrees.  Next, combine broth, carrots, escarole and oregano in either a slow cooker, or a large pot on the stove.  On stove, boil, then simmer for about 1/2 hour, add meatballs, and cooked pasta.  (I cook pasta, drain and rinse before adding to the soup).  If slow cooker, put all in, and for last 20 minutes add pasta. Sprinkle extra parsley and cheese on top before serving.

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